How can i make home made sausages?

Question

What is the skin on a sausage made from, where would i buy it and would i need some kind of machine to get a good shaped long sausage or could i achieve it by hand?

Answer 1

You'll need a meat grinder to achieve the texture. The casings are usually found in the meat section of the market though you may need to ask for them. They can be stuffed by hand with a tube to thread the casings on. Good luck!

Answer 2

I just learned this over a year ago! It's fun. My husband bought me the sausage stuffer attachment for my KitchenAid mixer and a couple books since he knew I wanted to try it. I found the casings online from a place called The Sausage Source. The website is helpful too. It's a long process to cook the meat, grind it, and stuff them, but it's fun. The casings come in huge lengths, so you cut off like 10-15 feet at a time, soak and rinse them, and then push the meat through the stuffer. It's a 2 person job to me while one person holds and twists and the other pushes.

So far I've just made boudin blanc. I can't wait to try it again.

Answer 3

This is how to make Andouille, a Cajun sausage.
As for casings, I would use those made of vegetables, because they taste just like pork casings but are less gross to deal with. They are sold in Krogers, Randall's, and Super Walmart.

Here is a recipe.
Andouille

Andouille is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees. Traditionally, the andouilles from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In
parts of Germany, where some say andouille originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d'oeuvre. It is interesting to note that the finest andouille in France comes from the Brittany and Normandy areas. It is believed that over half of the Arcadian exiles that came to Louisiana in 1755 were originally from these coastal regions.

15 pounds boned pork butts
15 tablespoons onion powder
4½ tablespoons kosher salt
3 tablespoon pepper
4½ teaspoons thyme
2 teaspoons ground allspice
2 teaspoons nutmeg
2 teaspoons cayenne pepper
2½ teaspoons sugar
2½ teaspoon paprika
1½ teaspoon ground bay leaf
Cure, in the amount recommended on the package for 15 pounds of meat (1)
3 cups ice water
Grind all of the pork butts through a one-quarter inch or three-eighths inch plate. Refrigerate the ground pork until well chilled - ideally 32 to 34 degrees Fahrenheit.

When the meat is chilled, mix the water with the cure. Then thoroughly mix the remaining ingredients with the water / cure mixture. Then thoroughly mix the water / cure / spice mixture with the ground pork. Immediately stuff into 32mm to 35mm hog casings.

Hang the sausage in your smoker. Start smoking at 135 degrees Fahrenheit with the vents slightly open for 20 minutes to dry the casings (2). Then increase the temperature to 165 degrees and continue smoking, applying medium smoke until the internal temperature of the sausage reaches 155 degrees. Immediately remove the sausage from the smoker and shower the sausage with water until the internal temperature of the sausage reaches 110 degrees. Allow the sausage to dry for 10 to 15 minutes and immediately package and place in the refrigerator or freezer.

This site will also show you how to make chorizo.

Answer 4

MERGEZA (SPICY AND HOT LAMB SAUSAGE)

3 lb. lean lamb trim
1 Tbsp. salt
1 1/2 Tbsp. cumin
2 tsp. coarse ground black pepper
4 Tbsp. paprika
1 1/2 tsp. cayenne
1 tsp. cinnamon
1/2 c. pomegranate juice
1 1/2 Tbsp. minced garlic
1 tsp. dry ginger
1 tsp. thyme leaves
casings for stuffing

Grind lamb trimmings once through the medium (1/8-inch)
plate of a meat grinder. Mix together all remaining ingredi-
ents; pour over meat and mix well with your hands. Grind
through the 1/8-inch plate again with a stuffing horn attached
into casings. Twist or tie into 5-inch lengths.

Answer 5

You can buy natural or man-made casings at the supermarket. It's best to have some kind of grinder, either KitchenAid or manual food grinder to acheive a good-looking sausage.

Answer 6

Start here. Most questions answered.

http://www.sausagemaking.co.uk/

Further questions, this forum recommended, sausage making always a popular subject.

http://forum.rivercottage.net/viewforum.php?f=31&sid=6e61c5ebf1e019c3b690e54d3ba5bd55

Answer 7

keep you some pigs in your yard, or if you dont have a yard, just dont let the neighbors know that you keep it in your apartment or whatever.

You can then enjoy them just how you like them.

Answer 8

Breakfast Sausage - Makes 5 lbs.

5 lbs. ground pork
2 tbsp. table salt
1 1/2 tbsp. sage
1 1/2 tsp. thyme
1/2 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1/2 cup water

1. Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2. For bulk sausage simply form sausage patties or stuff into poly meat bags. Refrigerate fresh sausage up to a week or freeze until needed.
3. For breakfast sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/8" sausage tube or attach the new jerky adaptor headcover with the snack stick insert in place.
4. If you are using casings slide a 22-24MM strand of sheep casing or a 22-26 MM collagen sausage casing onto the sausage tube.
5. Do not refrigerate the breakfast sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6. To form breakfast sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the breakfast sausage links up to a week or freeze up to 6 months.
7. Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the breakfast sausage links according to the Dakotah instructions.
8. Bake, fry, grill or broil the breakfast sausage links in usual manner until they are fully cooked.
9. For more great fresh sausage recipes check out the
Sausage and Jerky Handbook

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Italian Sausage - Makes 5 lbs.

5 lbs. ground meat pork (80% lean to 20% fat)
2 tbsp. table salt
1 tbsp. fennel seed, cracked
1/2 tbsp. coriander
1 1/2 tbsp. paprika
3/4 tsp. red chili pepper, flakes
1/2 cup sugar
1/2 cup water

1. Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2. For bulk sausage simply form sausage patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3. For Italian sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5. Do not refrigerate the Italian sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6. To form Italian sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the Italian sausage links up to a week or freeze up to 6 months.
7. Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the Italian sausage links according to the Dakotah instructions.
8. Bake, fry, grill or broil the Italian sausage links in usual manner until they are fully cooked.
9. For more great fresh sausage recipes check out the
Sausage and Jerky Handbook

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Bratwurst - Makes 5 lbs.

5 lbs. ground meat (80% lean to 20% fat)
2 tbsp. table salt
1 tsp. mace
1/2 tsp. nutmeg
1/2 tsp. white pepper
1 tsp. allspice
1 cup non-fat-dry milk
1/2 cup water

1. Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2. For bulk sausage simply form patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3. For bratwurst links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5. Do not refrigerate the bratwurst mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned ground meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6. To form bratwurst links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the bratwurst links up to a week or freeze up to 6 months.
7. Do not refrigerate the bratwurst mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the bratwurst links according to the Dakotah instructions.
8. Bake, fry, grill or broil the bratwurst links in usual manner until they are they are fully cooked.
9. For more great fresh sausage recipes check out the
Sausage and Jerky Handbook

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Polish Sausage (Fresh) - Makes 5 lbs.

5 lbs. ground meat (80% lean to 20% fat)
2 tbsp. table salt
1 tablespoon sugar
3/4 tablespoon coarse ground black pepper
3/4 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon ground mustard
3/4 teaspoon marjoram
1/2 cup non-fat-dry milk
2 cups cold water, more if needed to make the mixture pliable

1. Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2. For bulk sausage simply form patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3. For Polish sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4. If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5. Do not refrigerate the Polish sausage mixture before you stuff it into the casing as the meat will "set up" and put stress on your sausage stuffer. Stuff the seasoned meat into the casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6. To form Polish sausage links press your forefinger and thumb together to make a slight indent in the casing about every eight inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the Polish sausage links up to a week or freeze up to 6 months.
7. Do not refrigerate the Polish sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the Polish sausage links according to the Dakotah instructions.
8. Bake, fry, grill or broil the Polish sausage links in usual manner until they are fully cooked.
9. For more great fresh sausage recipes check out the
Sausage and Jerky Handbook
10. If you want to make smoked Polish sausage with this sausage recipe add 1 level teaspoon of curing salt (Prague Powder #1) and 1/2 to 1 cup of non-fat-dry milk.